Monday, October 22, 2012

White Cheddar & Chive Egg Strata Recipe

Egg Stratas (or casseroles...) are great for brunch - heartier and more rustic than a quiche and easy to make ahead of time, they are perfect for my style of casual entertaining. Most breakfast egg stratas call for cream or half-and-half and sausage. For the brunch we hosted last weekend for friends, I decided to lighten it up a little bit and used milk vs. cream and went without the sausage. Per Mike's request, we still had fried bacon as a side - we're not crazy!

The strata was a hit - creamy, fluffy and full of white cheddar cheese, it was basically a really simple way to have perfectly cooked eggs ready just in time for brunch... without standing over a stove and stirring and stirring just before we sat down to eat.

To see the entire menu (including cinnamon maple & pecan scones...) and more about the brunch at our house, read the post here.

In
a bowl, whisk together eggs, milk, chives, salt and pepper. In a 9x13
baking
dish, put one layer of bread on the bottom. Sprinkle half of the cheese
over the bread. Pour the egg mixture over bread and cheese. Top with the remaining cheese.

Cover with foil and refrigerate for at least 2 hours - overnight. Bake
at 375 degrees for 50 minutes to 1 hour, until the top has puffed and
the
egg mixture is no longer runny.

8 comments:

Sounds so yummy! In the recipe it states to put half of the cheese over the bread....am i missing what happens to the rest of the cheese? is it put on top just before baking? is it mixed in with the egg? would love to know so I can make this soon! thank you for all of your lovely posts!

I must commend you on this recipe. I had a brunch with family, sister-in-law from Hawaii and my mother-in-law and we loved every once of this fabulous strata. My oven is hotter so I ended up covering it with foil towards the last 10 minutes. I served it with bacon, a fall fruit salad and red potatos and carmelized onions. Thanks so much for all of your ideas.